CHICKEN BONE BROTH

Why You’ll Love This Recipe

• Healing Properties: This broth is rich in collagen and nutrients, which help heal the gut lining and reduce inflammation.
• Simple Ingredients: With just bones, vegetables, and a few seasonings, this recipe is incredibly easy to prepare.
• Versatile: You can sip it on its own or use it as a base for soups, stews, and sauces.
• Long Simmer Time: The longer the broth simmers, the more beneficial nutrients and collagen you extract from the bones.

This bone broth is perfect for anyone seeking a nourishing, healing, and flavorful base for meals or sipping. It’s a fantastic addition to an autoimmune protocol (AIP) diet, and its simplicity makes it an easy staple in your kitchen. Plus, the slow-cooking process fills your home with a comforting aroma that reminds me of my childhood, where soup was often the heart of our family meals.

Growing up in Romania, bone broth was a staple in our household. It wasn’t just something we made for special occasions—it was a comforting, nutrient-packed dish that was part of our everyday meals. One of the key ingredients we used was chicken feet, which might seem unusual to some, but in Romania, it’s common to add them to soups. Chicken feet are rich in collagen and gelatin, essential for making a broth that’s not only flavorful but also packed with nutrients. I have vivid memories of my grandmother preparing the broth, carefully skimming the foam, and simmering the soup for hours, creating a rich, golden broth that was soothing and healing.

As I’ve adapted this recipe for my autoimmune-friendly (AIP) lifestyle, I’ve realized just how beneficial these traditional ingredients are. Chicken feet, for example, are known to improve gut health by promoting a healthy mucosal lining in the digestive tract, and the collagen they release supports joint health and reduces inflammation. This broth, enriched with the goodness of chicken feet and other nourishing ingredients, feels like a comforting hug from my childhood while serving as an essential part of my wellness journey today.

Making this bone broth now is not just a way to stay connected to my roots but also a powerful way to heal and nourish my body from within. Every time I prepare it, it takes me back to those days in Romania when we’d gather around the table with a steaming bowl of soup, knowing it was more than just food—it was medicine. The best part is that it’s easy to prepare, versatile, and packed with healing benefits that support the AIP diet, helping me—and you—on the path to wellness.

Ingredients:

• 2-3 lbs of bones (chicken, beef, or turkey) or 6-8 chicken drums
• 5- 8 chicken feet, nails removed and cleaned
• 1 medium onion
• 4-8 large carrots
• 1-2 parsnips
• ½ medium celery root
• 1 tsp sea salt
• ½ tsp kelp
• 8 cups water (or as needed to cover the bones)

Instructions:

1. Prepare the Bones: Place all the bones and the chicken feet in a large, deep pot. Cover with cold water, just enough to cover the bones. Too much water will dilute the collagen.
2. Boil and Skim: Bring the water to a boil and skim off any foam that rises to the surface to keep the broth clear. Once the foam stops forming, cover the pot and reduce the heat to a low simmer.
3. Add Vegetables: Peel the onion, carrots, parsnips, and celery root. Add them whole to the pot, along with salt and kelp for seasoning.
4. Simmer for 4-6 Hours: Allow the broth to simmer gently at low heat for 4-6 hours. The longer you cook the bones, the more collagen will be extracted. If the water evaporated add some more and continue simmering.
5. Strain the Broth: Once finished, use a slotted spoon to remove the bones and vegetables. Strain the broth through a fine sieve lined with cheesecloth to remove any small particles.
6. Storage: Pour the strained broth into glass containers. You can refrigerate it for up to 4-5 days or freeze for longer storage. Only reheat the amount you plan to consume.

Once your bone broth is ready, you can remove the bones and vegetables from the pot. If there’s any meat left on the bones, you can shred it and use it for other dishes like soups, stews, or salads. You can blend the softened vegetables into a puree and use it as a base for other soups or sauces, you can make no-tomato sauce (see recipe here) or you can add them as a side dish to any dinner meal.

CHICKEN BONE BROTH

Course: Dinner, LunchCuisine: Mediterranean, Western, Asian, EuropeanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Calories

100

kcal

Simmering time

4-6

hours

This nourishing AIP Bone Broth, enriched with collagen from chicken feet, is a gut-healing and anti-inflammatory recipe. Simmered slowly with vegetables and herbs, it’s a nutrient-dense broth perfect for soothing digestion and boosting overall wellness.

Ingredients

• 2 – 3 lb of bones (chicken, beef or turkey) or 6-8 chicken drums

• 5 – 8 chicken feet, nails removed

• 1 medium size onion

• 4 – 8 large carrots, peeled (more carrots give a sweeter taste to the broth)

• 1-2 parsnips, peeled

• 1/2 medium celery root, peeled

• 1 tsp sea salt (season according to your taste)

• 8 cups of water ( or as needed to cover the bones and vegetables)

• 1/4 tsp kelp powder

Directions

•     Place all the bones and the chicken feet in a deep pot, cover it with cold water and bring to a boil at low heat.  The water should only be approximately 1″ above the bones, too much water will prevent the soup from having enough collagen. Before getting to the boiling point discard the foam that is forming on the surface of the water to keep the soup clear.
•     When there is no foam forming, cover the pot and let it boil slowly at very low heat.
•     Peel off the onion, carrots, parsnips, and the celery root and add into the pot whole.
•     Season with salt and kelp. Add the bay leaves.
•     Cover everything and let it simmer at low heat for 4-6 hours.  Normally, if the pot is covered the water does not evaporate during the whole time while the liquid is simmering but if it does, add water to bring the level back to cover the bones and vegetables. At the end of the 4-6 hours, the meat (if there is any on the bones) is falling off the bones.
•     When the broth is done, use a slotted spoon to remove the bones and the vegetables.
•     Using a fine sieve covered strain all the stock into another pot to remove all the solids.  For a clear liquid I suggest doing this operation twice or even using cheesecloth.
•     Pour broth into glass containers and refrigerate for up to 4-5 days.When ready to use heat only the quantity you intend to eat in that serving.

Recipe Video

Notes

• Chicken feet are incredibly rich in collagen, which enhances the healing properties of this bone broth. Collagen and gelatin from the bones help repair the gut lining and support joint health.
• The longer the broth simmers, the more gelatin you extract, making it thicker and more nutrient-rich.
• This bone broth is a wonderful base for soups or can be sipped on its own for a gut-healing drink.